Little coffee cakes

Prep: 30 mins Cook: 17 mins

Easy

Makes 18
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

Nutrition and extra info

  • Freeze un-iced cakes only

Nutrition: per serving

  • kcal268
  • fat17g
  • saturates11g
  • carbs26g
  • sugars21g
  • fibre0g
  • protein2g
  • salt0.4g
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Ingredients

  • 140g golden caster sugar
  • 140g butter, softened
    Butter

    Butter

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    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 2 tbsp instant espresso mixed with 1 tbsp water
  • few chocolate-coated coffee beans, to decorate (optional)

For the icing

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g icing sugar
  • 2 tsp instant espresso mixed with 1 tbsp water
  • 50g plain chocolate, melted

Method

  1. Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.

  2. To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

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Comments, questions and tips

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Comments (10)

Yumbles's picture
5

I literally made an account so I could comment on this recipe which is fantastic! These cupcakes are packed with coffee flavour (I only used normal instant rather than espresso and they are still deliciously rich in flavour) and the mocha icing in particular is to die for! The perfect complement to the full coffee flavour of the cakes. I ended up with fewer cakes than the recipe estimate and rather more icing than I needed, but that is easily remedied by making some more, particularly as the first batch have been all but gobbled up already!

katmam's picture

I used instant coffee instead of instant espresso and they were delicious. I used slightly more chocolate in the buttercream (approx 75g) then I piped swirls and added chocolate sprinkles. I think I'm going to re-name them as cappuccino cupcakes.

emilycraig14's picture

I made these for my dads birthday party! Lots of people were commenting on the presentation and the taste (in a brilliant way) .Definitely going to make these again!

Jessie M's picture

Just made these cupcakes - they are absolutely gorgeous!! Very easy to make - I just added a little vanilla extract to the frosting for an extra layer of flavour. Will be making these little gems often )

sistergladhen's picture

5 stars! These are so easy to make and taste gorgeous. Will be a bake often favourite.

leeds230's picture

Made this recipe today. Cakes taste absolutely gorgeous! I used coffee essence rather than ground coffee and the taste is just fantastic. Will definitely be making more.

lyzaw's picture
5

These are delicious, light and fluffy cupcakes. I am very pleased with the outcome! The icing is delicious, however, I only used half the icing that the recipe calls for; and that was generously iced for me. Of course, it all comes down to personal preference! Will definitely save the recipe for later use! 5 stars.

tylidia's picture
4

Has someone made an error with this recipe and written 2 tbsp of instant espresso rather than 2 tsp? Just seemed an awful lot of coffee to use, especially as the icing recipe only uses 2 tsp of espresso? I made the cakes with 2 tsp instant espresso and 1 tbsp water and they came out lovely! The icing is delicious and finishes the cakes off brilliantly. Have made some for family for christmas.

lyndene's picture
5

Oh, so yummy! I too had no little chocolate beans but I did chop up some walnuts and add them to the cake mix - as well as popping one on top of each! As I said, YUMMY!

doolallytat's picture
5

I made these Sunday Morning as a mothers day treat. Really easy to make and tasted lovely especially the icing. I didn't have any chocolate coated coffee beans so just used good old walnuts. They went down a storm. Will be making these again and can see them being a firm favourite.

Questions (3)

joannabarnard76@gmail.com's picture

What does it mean by 'instant espresso' please? I have ground coffee that I use for coffee machine / cafetiere, will this do? Or should I use instant 'barista-style' coffee a la Nescafe Azera? thanks

inapatience's picture

I do not think think that we can get golden caster or granulated sugar here in Canada so would it be alright just to use regular caster sugar ? A lot of British recipes these days call for "golden"

leeds230's picture

I used normal caster sugar and mine have come out really well.

Tips (2)

24bullfinch's picture

I used real ground coffee for my cakes (2 heaped tbs of coffee and 50ml of boiling water) and they turned out slightly runny however a little extra flour solves that problem.

fifi13's picture

If you use brown sugar instead of caster, you can get this lovely caramel taste and crust on the edges of cupcakes! Delish!